1/2 cup (1 stick) unsalted butter
1 onion, minced
1/4 cup unbleached all-purpose flour
1 1/2 cups beer
2 cups shredded Cheddar cheese
4 cups milk
2 cups prepared corn kernels, drained
Salt and pepper to taste

In a large, heavy Dutch oven or saucepan over medium-high heat, melt the butter and stir in the onion. Sauté, stirring frequently, until the onion is golden, and then stir in the flour. Cook 2 minutes more.

Slowly stir in the beer and cook until the mixture thickens and bubbles and the alcohol burns off, about 2 minutes. Stir in cheese and add about 1/4 of the milk. Stir constantly until cheese melts, then slowly add the balance of the milk. Simmer gently. Stir in corn and season with salt and pepper to taste. Serve immediately. Makes 6 servings.
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Source: Houston Chronicle - Dec. 4, 2001